Our Bread
OUR BREADS
Using only organic locally sourced flour from Kialla Mills in Greenmount, Qld, Richard Cotton has been baking and selling bread from his Albion store Brewbakers since 1993. After an exhausting search 16 years ago by my then Chef Pablo Tordesillas which encompassed pretty much every bakery in Brisbane we began using Richie’s bread and we are thrilled to both now inhabit the front section of his Newstead bakery and utilise his stunning traditionally produced, handmade breads in our dishes.
Richie’s bread can be purchased from his Albion Brewbakers retail store at 2/337 Sandgate Rd Albion.
French sourdough (starter circa 1993)
Rustic, farmhouse sourdough with earthy, robust flavour and chewy crust. A combination of organic white, rye, semolina & wholemeal flours with a 24 – 48hr ferment.
Levain (starter circa 2007)
Utilising the French method of leavening the resulting Levain is a milder sourdough with a distinctive clean elegant flavour that is highly versatile. Organic bakers flour with a 24 – 48hr ferment.
Light Rye sourdough (starter circa 1996)
Distinctive rye tang with a robust earthy flavour and chewy crust. A combination of organic bakers flour & organic rye meal produces an approachable rye bread with a 24 – 48hr ferment.
Brew sourdough (starter circa 1993)
A rich warm flavour and milder sourdough which combined with its origins in como dough is a great transition from yeasted bread to sourdough.
COMO VIENNA
Classic Italian hearth bread with a soft crust, and slightly chewy interior. Slow ferment poolish starter is combined with organic flour, malt, and bulk fermented for 24- 36 hours. Como gets a mild sourdough-like flavour from the unique slow bulk fermentation and is one of our most popular and versatile non-sourdough formulations.